DILL PICKLED CUCUMBERS RECIPE - BBC GOOD FOOD
Forget shop-bought gherkins and pickles - making your own preserved cucumbers is much tastier, and easy to do too
Provided by Jane Hornby
Categories Side dish
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield Makes 4-5 x 450ml jars
Number Of Ingredients 12
Steps:
- Cut the pickling or ridged cucumbers into sticks or slices. Layer with the coarse crystal sea salt in a large bowl, cover and leave overnight. Drain away the brine, then rinse.
- To make the pickling vinegar, put the whole spices in a medium saucepan. Toast over a low heat until they begin to smell aromatic. Add the dried chilli flakes last, as these can easily catch. Add the bay, pour in all of the vinegar and sugar, let it dissolve, and bring to a simmer. Add the dill sprigs.
- Pack the cucumber into jars, pour over the hot vinegar and seal. Ready to eat in 2 weeks, or longer, if you like.
Nutrition Facts : Calories 15 calories, CarbohydrateContent 2 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.8 milligram of sodium
BEETROOT & HALLOUMI SALAD WITH POMEGRANATE AND DILL RECIPE ...
Make an easy salad with three of your 5-a-day. Halloumi with juicy pomegranate seeds and the crunch of pumpkin seeds is a moreish combination
Provided by Sara Buenfeld
Categories Dinner, Lunch
Total Time 17 minutes
Prep Time 15 minutes
Cook Time 2 minutes
Yield 2
Number Of Ingredients 11
Steps:
- Put the sliced onion in a bowl, add the vinegar and toss well. Cut the peel and pith from the orange then segment over the onion bowl to make sure that you catch any juice.
- Pile the rocket onto plates and dot over the beetroot and orange. Rub a drop of oil around a non-stick frying pan then fry the halloumi in the pan for about 30 seconds each side until golden.
- Stir the pomegranate into the onions and spoon this and all the dressing, over the rocket, then top with the halloumi and scatter with the pumpkin seeds, mint and dill.
Nutrition Facts : Calories 371 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 29 grams carbohydrates, SugarContent 24 grams sugar, FiberContent 8 grams fiber, ProteinContent 20 grams protein, SodiumContent 1.4 milligram of sodium
More about "dill seeds recipes"
RECIPE: LACTO-FERMENTED “KOSHER” DILL PICKLES
- Eat right away, or store in a refrigerator or root cellar for months and enjoy them all winter long.
REFRIGERATOR KOSHER DILL PICKLES RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 15.8 per serving
- Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
DILL DIP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 5 minutes
Calories 79 per serving
- Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.
REFRIGERATOR KOSHER DILL PICKLES RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 5 minutes
Calories 15.8 per serving
- Refrigerate for 7 days, shaking the jar for a few seconds every day. These will last approximately 6 months in the refrigerator.
DILL DIP RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 2 hours 5 minutes
Calories 79 per serving
- Serve in a rye round bread bowl (rip out pieces in the center and place around the edges of the platter for dipping), raw vegetables or chips.
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